RCI-MT.004.0086.001
Broccoli Chicken over Rice
Makes 4 servings.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- boned and skinned Chicken breast1 poundcut into small pieces
- to 1/2 teaspoon salt1/4 unit
- 1/4 teaspoon
- 1 tablespoon
- Onion1 mediumcut into wedges
- 1 cup
- 1/2 cup
- 1/4 cup
- 1 tablespoon
- 1 tablespoon
- -ounce can mandarin oranges1 11 unitdrained
- -ounce can sliced bamboo shoots1 8 unitdrained
- 1 8 unit
- 2 cups
Method
1
Season the chicken pieces with salt and ground white pepper, mixing gently to distribute seasonings evenly.
2
Heat vegetable oil in a large skillet or wok over high heat until shimmering. Add the seasoned chicken pieces and stir-fry until lightly golden and cooked through, about 5-7 minutes.
6 minutes
3
Remove the cooked chicken from the skillet and set aside on a plate.
4
In the same skillet, add the onion wedges and stir-fry for 2-3 minutes until they begin to soften.
2 minutes
5
Add the broccoli florets and continue stir-frying for 3-4 minutes until the broccoli is tender-crisp.
3 minutes
6
In a small bowl, whisk together chicken broth, soy sauce, cornstarch, and sugar until the cornstarch is fully dissolved.
7
Pour the sauce mixture into the skillet with the vegetables and stir constantly until the sauce thickens and coats the vegetables, about 2 minutes.
2 minutes
8
Return the cooked chicken to the skillet and add the drained mandarin oranges, bamboo shoots, and water chestnuts. Toss gently to combine and heat through for 1-2 minutes.
1 minutes
9
Divide the hot cooked rice evenly among four serving bowls. Ladle the broccoli-chicken mixture and sauce over each portion of rice.